ON A THAI HIGH: FRESH, FRAGRANT, FLAVOURFUL
Loaded with nutritious ingredients and herbs, Thai cuisine is getting a big thumbs up from health enthusiasts
In a post-pandemic world, health has become a top priority for almost everyone. With more and more takers for food that is healthy yet delicious, traditional Thai cuisine, which uses liberal quantities of vegetables, lean proteins, fresh herbs and spices, is a favourite.
To encourage more patrons to try out Thai food, chefs are curating new menus that showcase a moodlifting selection of Thai dishes, one such being the recently-launched Namaste Thai Flavours 2021 campaign, by Royal Thai Embassy. As part of this, Sureerat Chansri, chef to the Ambassador of Thailand in India, is serving complimentary Thai meals at Delhi’s Whiz Café every Friday, till October 1.
Mumbai’s Thai Trade Centre also recently held a two-day festival called Thai Food Bazaar 2021, in collaboration with the Thailand Consulate Mumbai, Tourism
Authority of Thailand and Four Monkeys, a culinary experiences company.
THE MAGIC OF HERBS
Fresh herbs are liberally used in Thai cuisine, thereby yielding multiple health benefits. “For example, lemongrass, galangal and ginger are all beneficial for the stomach, soothe pain and reduce flatulence, vomiting and indigestion. Similarly, taro root and bay leaves help reduce blood sugar, while sweet basil and cardamom are good for the cardiovascular system. Then there’s turmeric that is anti-inflammatory, and sweet basil which is anti-bacterial. Lemongrass and coriander combat fungus, turmeric and bay leaves contain antioxidants… The list of benefits is endless,” says Abhijeet Thakre, chef at Thai Pavilion, Taj City Centre, Gurugram.
A SMORGASBORD OF FLAVOURS
Thai cuisine encompasses dishes from four distinct regions of the country, namely the Central Plains, North, Northeast and South, and its diversity makes Thailand among the most exciting countries for foodies to visit. “Thailand’s Northeast region, or ISAN, is famous for its grilled meats, sticky rice, strong fermented salads and heaped plates of fresh vegetables and herbs. The most famed and succulent dishes include Kai Yang (barbecued chicken), served with sweet sauce and sticky glutinous rice, Som Tam (green papaya salad). Khao Soi (curried noodles) is the most sought-after dish of the Northern region, also known as Lanna cuisine,” says Gaurav Lavania, executive chef, Welcomhotel Sheraton New Delhi, which has recently launched a special Thai menu.
Talking about the central and southern regions, Lavania adds, “The central region is home to jasmine rice, the birthplace of Kaeng Khiao Wan (green curry), and the equally loved Tom
Yam Kung (hot and sour shrimp soup). Phat Thai is from this region. Southern Thai food is characterised by its spice and sharpness. Its curries and flavours are the most powerful, with the heat of the chilli as well as sour tamarind. It shares flavours from its neighbours, particularly Malaysia and Indonesia. Staple dishes include Kaeng Tai Pla (fermented fish curry) and Kaeng Som Pla (hot and sour fish soup). Massaman, a stewed curry of meat and potatoes, is another key specialty.”
This cuisine is based heavily around seafood and meats, and uses lots of lemongrass and kaffir lime leaves. GAURAV LAVANIA, Executive chef, WelcomHotel Sheraton New Delhi